Difference between revisions of "Curing"
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| − | + | '''Curing''' is the addition of [[salt]], sodium nitrate (or other [[nitrite]]s) and sometimes [[sugar]]s, [[spice|seasoning]]s, [[phosphate]]s and ascorbates to [[pork]] for [[preservation (food)|preservation]], color development and [[flavor]] enhancement. | |
| + | |||
| + | ==See also== | ||
| + | * [[Food storage]] | ||
| + | * [[Preservation (food)]] | ||
| + | * [[Dehydration]] | ||
| + | * [[Canning]] | ||
| − | |||
==References== | ==References== | ||
*[http://www.fsis.usda.gov/Help/A-Z_Index/index.asp USDA Index] | *[http://www.fsis.usda.gov/Help/A-Z_Index/index.asp USDA Index] | ||
| + | {{reflist|2}} | ||
| − | [[Category:Food | + | [[Category:Food Terms]] |
| + | [[Category:Food Preservation]] | ||
| + | [[Category:Meat]] | ||
Latest revision as of 19:53, January 6, 2020
Curing is the addition of salt, sodium nitrate (or other nitrites) and sometimes sugars, seasonings, phosphates and ascorbates to pork for preservation, color development and flavor enhancement.
See also